« Tang Pie | Main | Russian Beef and Cabbage Soup »

March 05, 2014



I do a lot of slow cooker stuff (not from this cookbook), and I usually toss it together when I get back from lunch. Most of the recipes I use require chopping something like onion and perhaps searing the meat briefly to seal the juices.

The main advantage is that I can make a thorough cleanup pass at this point, and then when we are ready to eat, the only dishes are the plates, silverware and the crockpot itself.


I should add that working at home a couple of days per week helps with this. Also, leftovers!

Mrs. L

Makfan - I love the fact that there are leftovers when I crockpot something LOL.

betsey terry

I hate recipes where I have to brown meat etch prior to putting it in the slow cooker, defeats the purpose on my eyes.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

Blog powered by Typepad